Atelier Maître Albert

A composed salad topped with warm sautéed chicken livers. The livers are tender with a rich, iron-like flavor. To share as a starter.

A creamy and smooth soup served in a traditional tureen. Smooth texture and comforting flavor.

Pan-seared scallops, served with a slightly sweet mashed sweet potato and sucrine lettuce.

Slice of duck foie gras, half-cooked for a melt-in-your-mouth texture. Accompanied by marinated turnips for a touch of acidity.

The day's starter prepared according to fresh market produce. Ask your server for details.

A quarter of free-range chicken, slow-roasted on the spit. Crispy skin and juicy meat.

Firm, white-fleshed rockfish, grilled. Topped with a classic red wine and shallot sauce.

Veal offal (thymus) considered a delicacy. Creamy texture inside and crispy outside thanks to spit-roasting.

Roasted duck breast fillet. Tender red meat with a flavorful layer of fat under the grilled skin.

Vegetarian dish made with tender leeks and oyster mushrooms. Topped with a crispy gratin of hazelnuts and pine nuts.

Chef's suggestion based on the day's catch, fish or meat, often slow-cooked in a casserole.

Whole free-range chicken roasted on the spit, served to be shared among several people. Ideal for a convivial meal.

A large Charolaise beef rib, grilled and served with a creamy Béarnaise sauce. Requires cooking time.

Thin slices of potato slowly cooked in the oven in cream and garlic. Rich and melting.

Celeriac gently cooked until tender, seasoned with aromatic fresh herbs.

Small elbow pasta mixed with parsley and lemon butter (maître d'hôtel butter). Simple and tasty.

Spinach and mushrooms cooked together and gratinated in the oven.

Salad of fresh, light, and crisp leaves, served with a vinaigrette.

An additional side dish of your choice from the list of garnishes.

Raw cow's milk soft cheese, served with dried fruits for a sweet and savory contrast.

Classic dessert combining the richness of chocolate and the sweetness of pear, accompanied by a refreshing sorbet.

Seasonal fruit roasted in the oven to caramelize its sugars, served hot or warm with iced sorbet.

A creamy pistachio dessert accompanied by a scoop of vanilla ice cream.

The pastry chef's sweet creation of the day.

Complete set menu including a starter, a main course, and a dessert. Choice is limited to dishes marked with an asterisk on the menu.

A culinary journey in several courses, including seafood, meats, cheeses, and desserts. Must be ordered by the entire table.